knowledge > gastronomy

Summer, time for salads

The exact dose, enough to dress a salad, is about one teaspoon, the equivalent of 13 ml. With such an amount of oil, you can enjoy a light and frugal meal, without lack of taste and fragrance. It is important, however, to use the right high-quality oil: few fats, but the good ones.

Some hypotheses are proposed pairing. It 'important to choose in relation to the intensity of the fruity notes of the oils.

Light fruity extra virgin olive oil. Delicate and soft, these oils are ideal for delicate raw materials, ranging from lettuce to leeks, more delicate and sweet than onions. These oils are also suitable for the hearts of lettuce, as well as with all salads made with raw meat or fish.

Medium fruity extra virgin olive oil. Since the taste of these oils is round and balanced, and they are generally quite savory, they are suited for salads containing ingredients of medium body, such as vegetables with a strong taste, rich in water or with thick sheets. This is the case of onions, cucumbers, peppers, tomatoes, carrots, fennel, radicchio, radishes and rocket. These oils are also perfect for seafood salads.

Strong fruity extra virgin olive oil. Being distinctly bitter, spicy and astringent oils, they fit with salads whose ingredients are quite tasty and with a good structure and texture. It 's the case of cauliflower, legumes, potatoes, artichokes, chicory and celery.

TASTE

A Tuscan PGIoil made by Terre dell’Etruria, a farming cooperative society that has invested all it has on its members, expertly helping and guiding them towards quality and success. The most impressive features of this extra virgin oil, flavour apart, are its remarkable quality/price ratio and extraordinary yield > Luigi Caricato

COOKING

Extra Virgin Garda DOP olive oil’s distinctive traits are its naturally delicate flavor and its elegance. At the taste it can be recognized for harmony or its organoleptic notes and for the light and balanced aromas: the scents of fresh grass, aromatic herbs, hay and artichoke, together with the typical almond aftertaste, make it unique. Recipe by chef Carlo Bresciani

WEB

Very few oil producers run blogs. Turri's, with its minimalistic design, is both simple and elegant. It is also available in English: posts are published at regular intervals and dispatched through newsletters > Luigi Caricato

OO VIDEO

The fruit of tradition, care and a passion for quality. Our story starts here, in Puglia. The beating heart of the Mediterranean Sea. This is the birthplace of our oil-making art, an art that has always considered olives as a living body. Video Spot Corporate by Masseria di Sant'Eramo

Data about olive oil & food

Olio Officina Globe is the English version of the Olio Officina Magazine,a periodical listed in the Press Registry of the Court of Milanregistration number 326 dated October 18, 2013 - featuring a selection of articles taken from the above magazine, as well as other contents supplied by the Olio Officina network.